Denver Omelette

Denver Omelette
Staff Writer
Denver Omelette
Will Budiaman
Denver Omelette

The humble Denver omelette isn't really the first thing that comes to mind these days at brunch. It's definitely not trendy, and it doesn't have any exotic ingredients in it (fiddlehead fern omelettes, anyone?). But even though it's practically been consigned to generic hotel breakfasts and airline tray table fare (albeit, in first class), like many underestimated and long-forgotten American classics, it too can be good eats if done right. Plus, it makes a pretty decent hangover cure.

I splurged and bought some applewood-smoked Virginia ham and Cabot clothbound Cheddar, but you can do this with regular old ham and Cheddar, too. Serve this with a side of greens to make yourself feel a bit better, as I did below, or just some good old buttered toast.

Click here to see Lazy Sunday Brunch Recipes.

1
Servings
370
Calories Per Serving
Deliver Ingredients

Ingredients

For the omelette

  • 1 1/2  tablespoon  unsalted butter
  • 1/4  cup  green bell pepper, seeded and diced finely
  • 1/4  cup  onion, diced finely
  • eggs
  • Salt and freshly ground black pepper, to taste
  • 2  ounces  sliced deli ham, cut into ¼-inch squares
  • 1/4  cup  grated Cheddar cheese

For the greens

  • slices bacon
  • bunch collard greens
  • 1/4  cup  water
  • Salt and freshly ground black pepper, to taste

Directions

For the omelette

Heat ½ tablespoon of the butter in a 10-inch sauté pan or omelette pan over medium heat. Let the foam subside, and add the bell pepper and onion. Cook for 5 minutes, or until softened slightly. Set aside.

Place the same pan back over low heat and add the remaining butter; let the foam subside. Beat the eggs in a small bowl and season with salt and pepper, to taste. Add the eggs and allow them to set for about 1 minute. Then lift up the edges of the omelette using a heatproof spatula and tilt the pan in all directions to allow the raw egg in the center to reach the edges of the pan and cook through.

Immediately remove from heat and sprinkle the bell pepper, onion, ham, and cheese over the center of the omelette. Fold the omelette over in half and tilt onto a plate. Set aside.

For the greens

Place the same pan used to cook the omelette back over medium heat. Add the bacon slices in a single layer, taking care not to overlap them. Let cook for 3 minutes on one side, flip, and cook for 2 minutes on the other side. Remove from heat and drain all but 2 tablespoons of the rendered fat.

Place back over medium heat and add the greens and water. (Stand back; there will be considerable splatter.) Cook for 5 minutes or until crisp tender. Just before serving, chop up the bacon pieces and add them back in. Season with salt and pepper, to taste, stir, and remove from heat. Serve with the omelette.

Nutritional Facts

Total Fat
12g
17%
Sugar
8g
9%
Saturated Fat
5g
21%
Cholesterol
65mg
22%
Carbohydrate, by difference
46g
35%
Protein
20g
43%
Vitamin A, RAE
174µg
25%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
367mg
37%
Choline, total
59mg
14%
Fiber, total dietary
3g
12%
Folate, total
51µg
13%
Iron, Fe
5mg
28%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
673mg
96%
Riboflavin
1mg
91%
Selenium, Se
28µg
51%
Sodium, Na
1464mg
98%
Water
194g
7%
Zinc, Zn
2mg
25%

Omelette Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Omelette Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.